Niall McKenna's Roast Potatoes

Roast Potatoes

(Serves 6)


  • 2kg Maris Piper potatoes peeled and cut into even-sized chunks
  • Sea salt
  • 5 tbsp light rapeseed oil
  • 20g unsalted butter, diced
  • 10g thyme leaves chopped and destalked


Begin by preheating the oven to 200C, placing the potatoes into a large saucepan of water and adding a good pinch of salt. Bring the water to the boil, cooking the potatoes for 10-15 minutes until you can push a knife through the centre without much resistance.

Drain the potatoes through a colander and ruffle them around slightly but being careful not to break them up.

Using a heavy, cast-iron oven tray, pour in the rapeseed oil, using enough to cover the base of the tray. Place into the oven to heat it up for five minutes.

Then remove the tray and carefully tip in the blanched potatoes, placing into the oven and leaving to roast for 20 minutes.

After 20 minutes, remove and turn the potatoes over to place back into the oven, continuing to turn every 10-20 minutes until crisp and golden on all sides. This usually takes around 60 minutes.

Lastly, when the potatoes are ready, remove from the oven and season with salt, butter and thyme, ready to serve.

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